I Grew up eating this,my take over the year’s has added to it,my kid’s know it well. Make a great meal and Have awesome leftover’s!!
2 5 OZ can’s of white tuna in water real lemon juice
3/4 qt. whole milk chicken stock
1 stick whole butter 1 medium celery stoclk
hot sauce salt and peppar
first heat milk,1 tablespoon lemon juice,1 tablespoon butter and 1/2 cup chicken stock in a large enough vessel.warm and simmer at low heat,while preparing final ingrediant’s.in a lg. saute pan add tuna,celery((dice extra small) onion,(diced extra small) 1 teaspoon of red hot sauce 1/4 teaspoon salt and 1/4 teaspoon pepperr and wedge of whole lemon.
then you need well made roux (flour and butter) for your thickening agent.
when all are combined,take your tuna mixture add to milk mixture,incorparate well.heat on low for 15 minute to well round flavor’s.add i/2 cup water,bring to a low simmering boil,constantly stirring(will stick to bottom) if any burning it is done! slowly add appx. 1/2 to 3/4 cup thickening agent.you should see it start to thicken!!,reduce heat to a very low simmer for another 15 minute’s, thick to your likes,taste again s/p to taste!!enjoy second day will be better and twice as thick!!add some milk and reheat.good on toast but best over crumbled saltine cracker’s.